Citations (71)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (5)
Subekti Hartiningsih, Yudi Pranoto & Supriyanto. (2020) Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin. International Journal of Food Properties 23:1, pages 1231-1242.
Read now
Read now
Maarten A. I. Schutyser, Eline M. Both, Isabel Siemons, Evelien M. J. Vaessen & Lu Zhang. (2019) Gaining insight on spray drying behavior of foods via single droplet drying analyses. Drying Technology 37:5, pages 525-534.
Read now
Read now
Denise L. Hofman, Vincent J. van Buul & Fred J. P. H. Brouns. (2016) Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins. Critical Reviews in Food Science and Nutrition 56:12, pages 2091-2100.
Read now
Read now
Ganesan Archana, Packirisamy Azhagu Saravana Babu, Kasirajan Sudharsan, Kalleary Sabina, Ramachandran Palpandi Raja, Meenakshisundaram Sivarajan & Muthusamy Sukumar. (2016) Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy. International Journal of Food Properties 19:7, pages 1583-1592.
Read now
Read now
Joyce Maria Gomes da Costa, Eric Keven Silva, Ariel Antonio Campos Toledo Hijo, Viviane Machado Azevedo & Soraia Vilela Borges. (2015) Physical and Thermal Stability of Spray-Dried Swiss Cheese Bioaroma Powder. Drying Technology 33:3, pages 346-354.
Read now
Read now
Articles from other publishers (66)
Yanli Wang, Jingjing Dong, Zhengyu Jin & Yuxiang Bai. (2023) Analysis of the action pattern of sequential α-amylases from B. stearothermophilus and B. amyloliquefaciens on highly concentrated soluble starch. Carbohydrate Polymers 320, pages 121190.
Crossref
Crossref
Shixia Xi, Haocun Kong, Xiaofeng Ban, Caiming Li, Zhengbiao Gu & Zhaofeng Li. (2023) Bifunctional Mutant of Oligo-1,6-glucosidase for the Production of Glucose from Glucose Mother Liquor. Journal of Agricultural and Food Chemistry 71:35, pages 13035-13042.
Crossref
Crossref
Kudzai Chiodza & Neill J. Goosen. (2023) Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration. Food and Bioproducts Processing 141, pages 1-22.
Crossref
Crossref
Artitayapan Kannika, Jantima Teeka, Dolnapa Kaewpa, Apinun Wanlapa, Prapatsorn Areesirisuk & Atsadawut Areesirisuk. (2023) Enhanced production rate of probiotic Enterococcus faecium A028 by repeated batch solid-state fermentation and its survival under hot air drying with cell-protective agents. Biocatalysis and Agricultural Biotechnology 50, pages 102740.
Crossref
Crossref
Lilia Vargas-Campos, Juan de Dios Figueroa-Cárdenas, David Tochihuitl-Vázquez, Rafael Ramírez-Bon, José Martín Yáñez-Limón & Juan Francisco Pérez-Robles. (2023) Study of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent. Food Hydrocolloids 139, pages 108498.
Crossref
Crossref
Alexa J. Pullicin, Daniel Wils & Juyun Lim. (2023) Oral stimulation with maltodextrin: Effect on cephalic phase insulin release. Appetite 183, pages 106464.
Crossref
Crossref
Zexi Li, Haocun Kong, Zhaofeng Li, Zhengbiao Gu, Xiaofeng Ban, Yan Hong, Li Cheng & Caiming Li. (2023) Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances. Comprehensive Reviews in Food Science and Food Safety.
Crossref
Crossref
Veronika Barišić, Necattin Cihat Icyer, Saniye Akyil, Omer Said Toker, Ivana Flanjak & Đurđica Ačkar. (2023) Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives. Trends in Food Science & Technology 132, pages 65-75.
Crossref
Crossref
Habibeh Khosravi, Abbas Rashidi & Meysam Akbarian Shourkaei. (2023) Life cycle assessment of medicinal plant extract drying methods. Environment, Development and Sustainability.
Crossref
Crossref
Nienke M. Eijkelboom, Anneloes P. van Boven, Isabel Siemons, Patrick F.C. Wilms, Remko M. Boom, Reinhard Kohlus & Maarten A.I. Schutyser. (2023) Particle structure development during spray drying from a single droplet to pilot-scale perspective. Journal of Food Engineering 337, pages 111222.
Crossref
Crossref
Babatunde Olawoye, Olusola Samuel Jolayemi, Babawande Adeboye Origbemisoye, Timilehin David Oluwajuyitan & Oyekemi Popoola-Akinola. 2023. Starch: Advances in Modifications, Technologies and Applications. Starch: Advances in Modifications, Technologies and Applications
83
101
.
Regis Badin, Jennifer Burgain, Stephane Desobry, Bhesh Bhandari, Sangeeta Prakash & Claire Gaiani. (2022) Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties. Food Hydrocolloids 132, pages 107853.
Crossref
Crossref
Shainy Sambyal, Vemireddy Sravanthi & Halmuthur M. Sampath Kumar. (2022) Biological evaluation of chemically synthesized sulfated maltodextrin as an immunomodulator. Bioactive Carbohydrates and Dietary Fibre 28, pages 100313.
Crossref
Crossref
Luhua Zheng, Mengli Li, Bo Jiang, Jingjing Chen & Tao Zhang. (2022) Deletion of α-amylase genes via CRISPR/Cas9 decreases the side effects of hydrolysis towards nonreducing maltoheptaose preparation. Food Bioscience 48, pages 101801.
Crossref
Crossref
Claudia Hartley, Amelia Carr, Steven J. Bowe, Wender L. P. Bredie & Russell S. J. Keast. (2022) Maltodextrin-Based Carbohydrate Oral Rinsing and Exercise Performance: Systematic Review and Meta-Analysis. Sports Medicine 52:8, pages 1833-1862.
Crossref
Crossref
Erik J.G. Sewalt, J. Kalkman, J.R. van Ommen, Gabrie M.H. Meesters & V. van Steijn. (2022) Revealing how maltodextrin-containing droplets dry using optical coherence tomography. Food Research International 157, pages 111049.
Crossref
Crossref
Sebastian Linnenkugel, Anthony H.J. Paterson, Lee M. Huffman & John E. Bronlund. (2022) Prediction of the effect of water on the glass transition temperature of low molecular weight and polysaccharide mixtures. Food Hydrocolloids 128, pages 107573.
Crossref
Crossref
Narjes Nadali, Abolfazl Pahlevanlo, Mahboobe Sarabi-Jamab & Ahmad Balandari. (2021) Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Berberis vulgaris L.). Journal of Food Science and Technology 59:7, pages 2855-2866.
Crossref
Crossref
Sebastian Linnenkugel, Anthony H.J. Paterson, Lee M. Huffman & John E. Bronlund. (2022) The effect of polysaccharide blends and salts on the glass transition temperature of the monosaccharide glucose. Journal of Food Engineering 322, pages 110961.
Crossref
Crossref
Gjylije Hoti, Adrián Matencio, Alberto Rubin Pedrazzo, Claudio Cecone, Silvia Lucia Appleton, Yousef Khazaei Monfared, Fabrizio Caldera & Francesco Trotta. (2022) Nutraceutical Concepts and Dextrin-Based Delivery Systems. International Journal of Molecular Sciences 23:8, pages 4102.
Crossref
Crossref
Fatemeh Shoaei. 2022. Prebiotics and Probiotics - From Food to Health. Prebiotics and Probiotics - From Food to Health.
Norzaida Yusof, Noranizan Mohd Adzahan, Patricia Matajun, Shuhaimi Mustafa & Kharidah Muhammad. (2022) Physical properties and prebiotic activity of white dragon fruit (Hylocereus undatus) powders produced using different wall materials. International Food Research Journal 29:2, pages 357-368.
Crossref
Crossref
Едуард Костянтинович Жукотський, Тетяна Яківна Турчина, Ганна Валеріївна Декуша, Андрій Анатолійович Макаренко & Леся Олександрівна Костянець. (2022) ДОСЛІДЖЕННЯ КРОХМАЛЬНОЇ ПАТОКИ ЯК ОБ′ЄКТУ РОЗ-ПИЛЮВАЛЬНОГО СУШІННЯ В СИСТЕМІ «КРАПЛЯ-ПАРОГАЗОВЕ СЕРЕДОВИЩЕ». Scientific Works 2:85, pages 91-101.
Crossref
Crossref
Vasco C. Braz, André F.V. Matias, Laurent Forny, Delphine Pasche, Vincent Meunier, Jan Engmann & Nuno A.M. Araújo. (2022) Percolation-based simulation to predict caking kinetics of polydisperse amorphous powders. Powder Technology 400, pages 117248.
Crossref
Crossref
Kian Siang Lim, Nan Fu, Jie Xiao, Xiao Dong Chen, Cordelia Selomulya & Meng Wai Woo. (2022) Understanding the formation of ultrafine maltodextrin particles under simultaneous convective drying and antisolvent vapour precipitation. Advanced Powder Technology 33:3, pages 103440.
Crossref
Crossref
ТЕТЯНА ЯКІВНА ТУРЧИНА. (2022) ДОСЛІДЖЕННЯ КРОХМАЛЬНОЇ ПАТОКИ ЯК ОБ′ЄКТУ РОЗ-ПИЛЮВАЛЬНОГО СУШІННЯ В СИСТЕМІ «КРАПЛЯ-ПАРОГАЗОВЕ СЕРЕДОВИЩЕ». Scientific Works 2:85, pages 91-101.
Crossref
Crossref
Kirty Pant, Mamta Thakur, Harish Kumar Chopra & Vikas Nanda. (2022) Encapsulated bee propolis powder: Drying process optimization and physicochemical characterization. LWT 155, pages 112956.
Crossref
Crossref
Boran Yang, Kirk Kealey, Jinru Chen & Kevin Mis Solval. (2022) Developing microencapsulated powders containing polyphenols and pectin extracted from Georgia-grown pomegranate peels. LWT 154, pages 112644.
Crossref
Crossref
R.G. Kumar Lekshmi, C.S. Tejpal, K.K. Anas, N.S. Chatterjee, Suseela Mathew & C.N. Ravishankar. (2021) Binary blend of maltodextrin and whey protein outperforms gum Arabic as superior wall material for squalene encapsulation. Food Hydrocolloids 121, pages 106976.
Crossref
Crossref
Антон Юрьевич Шариков, Виктор Витальевич Иванов, Мария Валентиновна Амелякина, Анна Сергеевна Середа & Дарья Викторовна Поливановская. (2021) Биокатализ крахмала кукурузы термостабильной α-амилазой в двухшнековом экструдере. Хранение и переработка сельхозсырья:4, pages 64-75.
Crossref
Crossref
Anh Dao Thi Phan, Oladipupo Adiamo, Saleha Akter, Michael E Netzel, Daniel Cozzolino & Yasmina Sultanbawa. (2021)
Effects of drying methods and maltodextrin on vitamin
C
and quality of
Terminalia ferdinandiana
fruit powder, an emerging
Australian
functional food ingredient
. Journal of the Science of Food and Agriculture 101:12, pages 5132-5141.
Crossref
Crossref
Marieke E. Klijn & Jürgen Hubbuch. (2021) Application of ultraviolet, visible, and infrared light imaging in protein-based biopharmaceutical formulation characterization and development studies. European Journal of Pharmaceutics and Biopharmaceutics 165, pages 319-336.
Crossref
Crossref
Raju Sasikumar, Kambhampati Vivek & Amit K. Jaiswal. (2021)
Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit (
Haematocarpus
validus
Bakh.F. Ex Forman) seed protein isolate
. Journal of Food Processing and Preservation 45:6.
Crossref
Crossref
Haocun Kong, Luxi Yu, Zhengbiao Gu, Zhaofeng Li, Xiaofeng Ban, Li Cheng, Yan Hong & Caiming Li. (2021) Fine structure impacts highly concentrated starch liquefaction process and product performance. Industrial Crops and Products 164, pages 113347.
Crossref
Crossref
A A Ishak, F R A Zulkepli, N F M Hayin, N H Md Zain & Z Sapak. (2021) Effect of High Inlet Temperature of Spray Dryer on Viability of Microencapsulated Trichoderma asperellum Conidia. IOP Conference Series: Earth and Environmental Science 757:1, pages 012023.
Crossref
Crossref
Annalisa Bonelli, Pierantonio Menna, Giorgio Minotti, Silvia Angeletti, Alessandro Comandini, Rossella Picollo, Elisa Quarchioni, Vincenzo Russo, Enrica Salvatori, Francesca Ferravante, Sara Emerenziani, Michele Cicala & Maurizio Muscaritoli. (2021) Safety and tolerability of a novel oral nutritional supplement in healthy volunteers. Clinical Nutrition 40:3, pages 946-955.
Crossref
Crossref
Takumi Mochizuki, Alex Eduardo Alvino Granados, Tomochika Sogabe & Kiyoshi Kawai. (2020) Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin. Food Engineering Reviews 13:1, pages 215-224.
Crossref
Crossref
Ji Young Yu, Sang Ho Roh & Hyun Jin Park. (2021) Characterization of ferulic acid encapsulation complexes with maltodextrin and hydroxypropyl methylcellulose. Food Hydrocolloids 111, pages 106390.
Crossref
Crossref
Anges Teo, Yishi Lam, Sung Je Lee & Kelvin K.T. Goh. (2021) Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose. LWT 136, pages 110344.
Crossref
Crossref
I.M. Andersson, B. Bergenståhl, A. Millqvist-Fureby, M. Alexander, M. Paulsson & M. Glantz. (2021) Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins. International Dairy Journal 112, pages 104862.
Crossref
Crossref
Ramesh Kumar Sharma, Maria Micali, Bhupendra Kumar Rana, Alessandra Pellerito & Rajeev K. SinglaRamesh Kumar Sharma, Maria Micali, Bhupendra Kumar Rana, Alessandra Pellerito & Rajeev K. Singla. 2021. Indian Herbal Medicines. Indian Herbal Medicines
1
29
.
Himani, Nishant Kumar, Pramod K Prabhakar & Vimal Pant. (2020) Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract. Starch - Stärke 73:1-2, pages 1900220.
Crossref
Crossref
Mhoneswari Gopinathan, Yus Aniza Yusof & Liew Phing Pui. (2020)
Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (
Artocarpus Integer
L.) powder
. Journal of Food Processing and Preservation 44:12.
Crossref
Crossref
Hala M. Helal, Wael M. Samy, Esmail M. El-Fakharany, Elbadawy A. Kamoun, Sana M. Mortada & Marwa A. Sallam. (2020) Maltodextrin-α-tocopherol conjugates of vitamin E: Influence of degree of derivatization on physicochemical properties and biological evaluation. Journal of Drug Delivery Science and Technology 60, pages 102097.
Crossref
Crossref
P.T.P. Aryanti, E. Subroto, D. Mangindaan, I.N. Widiasa & I.G. Wenten. (2020) Semi-industrial high-temperature ceramic membrane clarification during starch hydrolysis. Journal of Food Engineering 274, pages 109844.
Crossref
Crossref
Raju Sasikumar, Mrityunjoy Das & Sankar Chandra Deka. (2020) Process optimization for the production of blood fruit powder by spray drying technique and its quality evaluation. Journal of Food Science and Technology 57:6, pages 2269-2282.
Crossref
Crossref
Messiah Sarfarazi & Mohebbat Mohebbi. (2020) An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin. Journal of Food Measurement and Characterization 14:3, pages 1568-1581.
Crossref
Crossref
I. Siemons, R.G.A. Politiek, R.M. Boom, R.G.M. van der Sman & M.A.I. Schutyser. (2020) Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying. Food Research International 131, pages 108988.
Crossref
Crossref
Raju Sasikumar, Mrityunjoy Das, Jatindra Kumar Sahu & Sankar Chandra Deka. (2020)
Qualitative properties of spray‐dried blood fruit (
Haematocarpus validus
) powder and its sorption isotherms
. Journal of Food Process Engineering 43:4.
Crossref
Crossref
Mohamed H Abd El‐Salam & Safinaz El‐Shibiny. (2019) Preparation and potential applications of casein–polysaccharide conjugates: a review. Journal of the Science of Food and Agriculture 100:5, pages 1852-1859.
Crossref
Crossref
E.M. Both, R.M. Boom & M.A.I. Schutyser. (2020) Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures. Powder Technology 363, pages 519-524.
Crossref
Crossref
Chuang Zhang, Siew Lin Ada Khoo, Xiao Dong Chen & Siew Young Quek. (2020) Microencapsulation of fermented noni juice via micro-fluidic-jet spray drying: Evaluation of powder properties and functionalities. Powder Technology 361, pages 995-1005.
Crossref
Crossref
E.M. Both, S.M.B. Tersteeg, R.M. Boom & M.A.I. Schutyser. (2020) Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying. Colloids and Surfaces A: Physicochemical and Engineering Aspects 585, pages 124075.
Crossref
Crossref
E.M. Both, I. Siemons, R.M. Boom & M.A.I. Schutyser. (2019) The role of viscosity in morphology development during single droplet drying. Food Hydrocolloids 94, pages 510-518.
Crossref
Crossref
Juyun Lim & Alexa J. Pullicin. (2019) Oral carbohydrate sensing: Beyond sweet taste. Physiology & Behavior 202, pages 14-25.
Crossref
Crossref
Chuang Zhang, Siew Young Quek, Nan Fu, Bin Liu, Paul A. Kilmartin & Xiao Dong Chen. (2019) A study on the structure formation and properties of noni juice microencapsulated with maltodextrin and gum acacia using single droplet drying. Food Hydrocolloids 88, pages 199-209.
Crossref
Crossref
Simin Hedayatnia & Hamed Mirhosseini. 2018. Descriptive Food Science. Descriptive Food Science.
Haocun Kong, Yingying Zou, Zhengbiao Gu, Zhaofeng Li, Zihang Jiang, Li Cheng, Yan Hong & Caiming Li. (2018) Liquefaction concentration impacts the fine structure of maltodextrin. Industrial Crops and Products 123, pages 687-697.
Crossref
Crossref
Christian Rieck, Martin Schmidt, Andreas Bück & Evangelos Tsotsas. (2018) Monte Carlo modeling of binder-Less spray agglomeration in fluidized beds. AIChE Journal 64:10, pages 3582-3594.
Crossref
Crossref
Xin Qi & Richard F. Tester. (2018) Is Starch or Maltodextrin “Glucose?”. Starch - Stärke 70:9-10.
Crossref
Crossref
E.M. Both, M. Nuzzo, A. Millqvist-Fureby, R.M. Boom & M.A.I. Schutyser. (2018) Morphology development during single droplet drying of mixed component formulations and milk. Food Research International 109, pages 448-454.
Crossref
Crossref
Alexa J. Pullicin, Andrew J. Ferreira, Christopher M. Beaudry, Juyun Lim & Michael H. Penner. (2018) Preparation and characterization of isolated low degree of polymerization food-grade maltooligosaccharides. Food Chemistry 246, pages 115-120.
Crossref
Crossref
E.M. Both, A.M. Karlina, R.M. Boom & M.A.I. Schutyser. (2018) Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions. Food Hydrocolloids 75, pages 202-210.
Crossref
Crossref
Anna Michalska & Krzysztof Lech. (2018) The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders. Beverages 4:1, pages 2.
Crossref
Crossref
Dipankar Kalita, Sangeeta Saikia, Gitanjali Gautam, Rupak Mukhopadhyay & Charu Lata Mahanta. (2018) Characteristics of synbiotic spray dried powder of litchi juice with Lactobacillus plantarum and different carrier materials. LWT 87, pages 351-360.
Crossref
Crossref
Thanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor & Cristina Ratti. (2018) Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling. Food Research International 103, pages 215-225.
Crossref
Crossref